The Best Clam Chowder Recipe (Extra Easy)

Everyone needs a good chowder recipe. Why? There’s nothing like warming up to a bowl of creamy clam chowder on a cold day. When I lived in Seattle, it was a regular part of my wintertime dinner rotation and a go-to comfort food. In our early married years, I made it my mission to create a New-England style clam chowder soup that was as good as the ones we ate at restaurants. I remember asking Tim to bring home clam chowder all the time, and at times this craving of mine started to break the bank! Oops!

So, I set out to make an easy clam chowder recipe that was simple and affordable, yet tasty and hearty. Living in Seattle, I knew what good clam chowder tastes like and what I wanted out of my homemade version. Now, fast forward to today, I have made this chowder for over 10 years! Wow! It’s exactly what I envisioned when I first started out on my journey — delicious, filling, and affordable!

If you’ve always loved clam chowder soup, but have been intimidated to make it homemade — but rest assured, it’s actually quite easy! With a little chopping and patience, you’ll be transported all the way to the shores of New England (or Seattle, in my case!). Oh, and don’t forget to pair it with a crusty, buttered piece of sourdough or a handful of oyster crackers to really top it off.

How to Make Easy Clam Chowder

Making clam chowder only requires a bit of prep and a handful of simple ingredients. You’ll only need about an hour from start to finish!

• Prep the veggies: Using a sharp knife, dice all the veggies into bite-sized pieces.
• Prep the bacon bits: Dice the bacon into bite-sized strips, then in a soup pot or Dutch oven, brown the bacon until it turns crispy. Set them aside while leaving the drippings in the pan.
• Sauté the veggies: Reduce the heat to medium and add the diced onions, then cook until soft. Next, sauté the carrots, celery, and green onions.
• Prep the creamy broth: Add in the chicken broth, cream cheese, and heavy whipping cream. Stir until well-combined. Next, add the diced potatoes and water.
• Season the Soup: Season the soup to taste with salt, pepper, and garlic powder. Drain the claims of their juices and add them to the soup. Simmer for 20-30 minutes, or until the potatoes are tender. Garnish the soup with the crispy bacon bits and enjoy!

Easy Clam Chowder Tips & Tricks

In the 10+ years I’ve made this soup, I’ve piled up a few tips and tricks that have helped make this chowder perfect each and every time.

• Chop the veggies into even-sized pieces. The more evenly you chop the onions, carrots, and celery, the more evenly they will cook.
• Cook the veggies in the bacon drippings. Whatever you do, don’t toss the bacon drippings or start in a new pan. You’ll lose so much richness and flavor!
• Opt for Yukon or red potatoes. Instead of using Russet potatoes, opt for Yukon (gold potatoes) or red potatoes. They have a bit less starch and keep a firmer texture in the soup.
• Substitute salted pork instead of bacon (optional). If you can get your hands on salted pork (cured pork belly) at the butcher, snag it up and swap it for bacon. This is the ultra-authentic way to make New England-style chowder!
• Use chopped or fresh clams. For the most affordability, I use chopped canned clams (Trader Joes has great ones!). Or, if you’re feeling fancy and have the opportunity, use fresh clams.
• Add in some of the clam juice. If you’re a big fan of the salty, clam flavor, add in some of the clam juice to your broth.
• Adjust spices to taste: Feel free to add even more flavor to your chowder by garnishing it with a few cracks of black pepper, hot sauce, or red pepper flakes. A few bay leaves are also great when making the soup, but remember to remove them before serving!

Storing Leftover Clam Chowder

If you’re lucky enough to have leftover clam chowder, it makes for wonderful leftovers. As the soup marinates in itself, the flavors deepen and develop. Below, find a couple tips on how to properly store it to enjoy it over and over again.

• Refrigerator: To keep your chowder fresh for up to 3-5 days, store it in an airtight container in the refrigerator.
• Reheating: To reheat leftover chowder, pour it in a saucepan and warm it over medium heat, stirring frequently. Or, warm it in the microwave for a couple of minutes.

More Creamy Soup Recipes

• Chicken Gnocchi Soup – Simple chicken and potato gnocchi soup
• Gnocchi Zuppa Toscana Recipe – The famous Olive Garden copycat substituted with gnocchi
• Creamy Spinach Tortellini Soup – Italian stuffed pasta soup
• Vegetarian Borscht – Creamy vegetarian beet soup

Recipe

The Best Clam Chowder Recipe (Extra Easy)

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Servings

12 Servings

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Recipe contributed by: Natalya Drozhzhin

This easy clam chowder recipe is creamy, savory, and packed with tender canned baby clams. The sourdough bread bowl may not be included, but is highly encouraged!

Ingredients

• 1/2 lb bacon
• 1 small onion
• 2 medium carrots
• 1/2 bunch celery
• 1 bunch green onions
• 1 qt chicken broth
• 4 oz cream cheese
• 1 cup whipping cream
• 3 medium potatoes
• 1 tsp black pepper
• 2 tsp salt
• 1 tsp garlic powder
• 20 oz canned whole clams

US Units – Metric

Instructions

• Dice all the veggies into even-sized pieces.
  
• Dice the bacon into small pieces. In a soup pot or Dutch oven, brown the bacon until it turns crispy. Remove it from the pot and set it aside. Leave the drippings in the pan.
  
• Add the diced onions into the pot with the bacon drippings and cook them until they soften. Next, add the carrots, celery, and green onions and cook everything together for a few minutes.
  
• Add chicken broth to the pot, followed by the cream cheese and heavy whipping cream.
  
• Add the diced potatoes into the soup and 1-2 quarts of boiling water, depending on the consistency and thickness you prefer. Season the soup with salt, pepper, and garlic powder. Drain the canned clams of their juices and add them to the soup. Simmer for 20-30 minutes.
  
• Top each bowl of soup with the crispy bacon and enjoy!
  

Nutrition Facts

The Best Clam Chowder Recipe (Extra Easy)

Amount Per Serving

Calories 200 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g45%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 48mg16%

Sodium 853mg36%

Potassium 147mg4%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 2175IU44%

Vitamin C 2mg2%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.